Page 54 - The Lost Ways

temperature high enough to boil off the water in a reasonable length of time but as low
as practical to maintain the nutritional value and not denature the structure of the fatty
acids any more than necessary.

There are two generally accepted methods of rendering. One is to place the fat in a pot
and heat it on the stovetop. The other is to place the fat in a roasting pan and put it in the
oven with the temperature set between 225°–250°F.

The stovetop method can be completed in about one hour and requires constant

attention. The oven method takes 12 hours or more but can be left unattended during
the entire process. I will be covering the stovetop method here with comments on the
oven method mixed in but not demonstrated.

Cut the fat into small pieces, about ½” square. Place the diced fat in a stock pot or pan. I
select my pot size such that the raw fat fills the pot about ¾ full.

This gives me head room to stir and mix without slinging fat all over the stove or counter.

It also fills the pot deep enough with the liquid fat so that I can use a candy thermometer
to keep track of the temperature.

If you are using the oven method, just put your fat in a good-sized roasting pan, pop it in
the oven set between 225° to 250°F, and then go away for 12 to 24 hours. The oven
thermostat will take care of the temperature for you.

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